Prawn fritters are known as 'cucur udang' or 'jemput jemput udang' in Malaysia and Singapore. These easy fried prawn snack is a typical Malay street vendor speciality. The best cucur udang is crispy on the outside and fluffy in the inside. That is the cucur udang we love!
Cucur udang are prawn fritters which are commonly sold in by Malay street vendors in Malaysia and Singapore. These golden prawn fritters are enjoyed for breakfast up till tea time. Cucur udang are eaten with some sweet and spicy chilli sauce or are added as an ingredient. At [mamak eateries](https://www.nyonyacooking.com/magazine/mamak~SkMwowM9b7), cucur udang are added to 'rojak' (local salad) or 'mee goreng' (fried noodles). When prawn fritters are used in [Mee goreng mamak](https://www.nyonyacooking.com/recipes/mee-goreng-mamak~BkTLRjTuX), it adds delicious fluffy texture to the noodle dish. This recipe will yield a plate of crispy on the sides and yet fluffy in the inside prawn fritters without extreme flavours of prawns. The taste is guaranteed!
### Crispy cucur udang
Oil used to fry cucur udang needs to be at the right temperature or the batter will be soaking the oil instead of frying them. The result will be soggy prawn fritters. Once pan is heated up over medium heat, pour oil enough to cover at least half of the fried prawn fritters. Test the temperature of the oil using wooden chopsticks or skewers. When the oil is ready, small bubbles will appear around the dipped chopsticks or skewer.
The other tip is to use a flat ladle to spoon and fry the batter. Thus the sides will be thinner and fried crispy on the sides while having the centre soft and fluffy.
### Type of prawns
A whole shrimp or prawn is usually added at the top of each batter of cucur udang for frying. It's common to have the whole shrimp/prawn including its shell and head. The shell and head provides lots of flavour to the dish. They can be eaten along with the fritters without being removed. Traditionally, smaller shrimps or prawns such as North Atlantic Pink Shrimps are used whereby its shell and head are much softer. In this recipe, medium sized prawns are used without shell or the head as we do not enjoy eating them.
### Cucur udang sauce
Prawn fritters are best served with sweet and mildly spicy chilli sauce. [Thai chilli sauce](https://www.nyonyacooking.com/recipes/sweet-thai-chilli-sauce~S1azOvsDM9bX) would be the best combination!
### How to store cucur udang
After frying, cucur udang can be eaten immediately or left to cool at room temperature. If you plan to use it in [Mee goreng mamak](https://www.nyonyacooking.com/recipes/mee-goreng-mamak~BkTLRjTuX), fried cucur udang can be kept in the refrigerator up to 3 days. Refrigerated fried prawn fritters can be heated up in a microwave.
If you plan to prepare cucur udang in advanced, fry the batter without placing a whole prawn on top until 50% cooked. The centre of the cucur udang should be still soft. When removed from oil, leave to cool at room temperature. Press a prawn or shrimp into the half fried cucur udang to freeze up till 3 months. Frozen cucur udang can be fried without the need to thaw.